Faux Gras

0:15 m

Oof. Foie gras. Are there any more controversial two words in the English (well, technically French) language? Naturally, we don't do foie gras as they are not part of a vegan diet. That's probably not a surprise. But we have come up with something similar that's both delicious AND a cruelty-free recipe. We've teamed up with chef and owner of Gauthier Soho, Alex Gauthier, to bring you this exceptional Faux Gras recipe. It's a delicious, rich and earthy spread, perfect for a vegan starter idea. Better yet, exactly zero geese were harmed in the making of it.

Start cooking ➞



For the recipe

<item-todo-done>2 tsp thyme<item-todo-done><item-todo-done>2 tsp sage<item-todo-done><item-todo-done>2 tbsp Cognac<item-todo-done><item-todo-done>2 tbsp Beetroot purée<item-todo-done><item-todo-done>2 tsp rosemary<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>1 shallot<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>18 button mushrooms<item-todo-done><item-todo-done>400g lentils cooked<item-todo-done><item-todo-done>150g walnuts toasted<item-todo-done><item-todo-done> plant-based butter<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>


Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the recipe

<item-todo-done>4 tsp thyme<item-todo-done><item-todo-done>4 tsp sage<item-todo-done><item-todo-done>4 tbsp Cognac<item-todo-done><item-todo-done>4 tbsp Beetroot purée<item-todo-done><item-todo-done>4 tsp rosemary<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>36 button mushrooms<item-todo-done><item-todo-done>800g lentils cooked<item-todo-done><item-todo-done>300g walnuts toasted<item-todo-done><item-todo-done> plant-based butter<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done>

Before you start

Frying pan | Food processor | Ramekins (or small jars)

To start

  • Heat 2 tbsp of olive oil in a frying pan
  • Roughly chop the shallot and add to the pan
  • Add a pinch of salt and cook the onions until they are translucent
  • Roughly chop the garlic cloves and add to the pan
  • Cook this off and add the chopped button mushrooms. Stir until everything is well cooked
  • Add the rosemary, thyme, sage and cogna

Blend the cooked ingredients

  • Add the contents of the frying pan to a food processor along with the lentils, walnuts and soy sauce
  • Pulse the mixture until combined then add in the beetroot puree
  • Process until almost smooth, add an extra splash of cognac if needed

To serve

  • Transfer the mixture to a jar, adding on a thin layer of dairy-free butter to the top (optional)
  • Refrigerate for a few hours before serving
  • Best served with good quality bread

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